If you’ve ever spent a night at a roadside inn or a bustling tavern (use your imagination), you’ve eaten Traveler’s Stew. It’s a staple dish; humble, hearty, as varied as the lands it’s served in, and on the menus everywhere from the Yawning Portal in Faerun (Forgotten Realms), to the Inn of the Last Home in Krynn (Dragonlance).
At its core, Traveler’s Stew a slow-cooked beef stew. But what makes it truly special is its adaptability. No two bowls are ever quite the same because the stew is built around whatever ingredients are available. Here, it’s made with potatoes, carrots, onion, and celery – though on occasion you’ll find barley used instead of potatoes. Other variations may include turnip, dumplings, or even a few shrimp.
Served with biscuits or bread – it’s the kind of dish that welcomes you in from the cold, warms your bones, and reminds you that even on the longest journeys, there’s comfort to be found in a good meal.
And it’s super easy to make. Inspired by the recipe found in Heroes’ Feast (Dungeons & Dragons): The Official D&D Cookbook, but with some simple changes to better meet my own tastes (no, not dill, this time).
So next time your adventuring party stops for the night, ask what’s in the stew.
Equipment
- 1 stockpot, dutch oven, or slow cooker
Ingredients
Prep The Beef
- 2 lbs stewing beef cut into 1" chunks
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp ground black pepper
Make It Saucy
- 6 cups low-sodium beef broth
- 1 bayleaf
- 1 tsp garlic powder
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1 tsp smoked paprika dried
- ½ tsp red pepper flakes
Into A Stew
- 1½ lbs red or yukon gold potatoes cubed, 1-inch
- 2 celery stalks thin sliced
- 2 carrots peeled and cut into ½-inch rounds
- 1 large onion chopped
Thicken and Eat
- 2 tbsp corn starch mixed with 2 tbsp water
- 4 tsp parsley
Instructions
Prep the Beef
- In a large bowl, combine the flour, 1 tsp. (6 g) salt, and several grinds of pepper. Add the beef and toss to coat well.2 lbs stewing beef, 2 tbsp all-purpose flour, 1 tsp kosher salt, ½ tsp ground black pepper
- Warm the oil in a large, heavy pot over medium-high heat. Add stewing beef – do not crowd – and cook for about 5 minutes, turning to brown all sides evenly.2 tbsp olive oil
Make it Saucy
- Add the broth, and spices, adjust the heat to low, cover, and cook at a simmer until the meat is very tender. Approx 1 ½ to 2 hours.6 cups low-sodium beef broth, 1 bayleaf, 1 tsp garlic powder, 1 tsp rosemary, 1 tsp thyme, 1 tsp smoked paprika, ½ tsp red pepper flakes
Into A Stew
- Add the onion, carrots, celery, and potatoes to the pot. Optionally add peas, bell pepper, or whatever other veges you want to add. Continue to simmer until the vegetables are tender, about 30 minutes.1½ lbs red or yukon gold potatoes, 2 celery stalks, 2 carrots, 1 large onion
Thicken and Eat
- Mix the cornstarch and water and slowly stir into the beef stew to thicken the sauce. Cook for approx 10 minutes with the lid off, stirring occasionally as it thickens.2 tbsp corn starch
- Garnish servings with parsley and season to taste with salt and pepper. Serve hot.4 tsp parsley
Nutrition
As mentioned, there are many creative and flavorful ways to make this Traveler’s Beef Stew your own depending on what is available to you.
- replace up to 2 cups of broth with red wine for added richness
- add turnip, corn, peas, mushroom, or any other vegetables you enjoy
- remove potatoes and pour the stew over mashed potatoes
And as always if you try this recipe, or any variation of it, leave some notes below. How did you like it, what did you change, any way I can make it better, I want to know.